Moist Gluten-Free Banana Bread Recipe with Crunchy Walnuts Easy and Perfect

“I wasn’t expecting to find the best banana bread recipe tucked inside a crumpled note in the back of my local library’s cookbook sale—honestly, it felt like a little treasure.” It was a chilly Thursday afternoon when I dug through a stack of old cookbooks, my fingers a bit sticky from the half-eaten banana in my bag. The recipe was scribbled in faded ink, a quick jot-down by someone who clearly loved walnuts as much as I do. That unexpected discovery led me to bake what I now call the most moist gluten-free banana bread with crunchy walnuts that I’ve ever tasted.

Let me tell you, this isn’t your standard banana bread. I mean, you’ve probably had your share of dry, crumbly loaves that don’t quite hit the mark—maybe you’ve been there, waiting for that perfect slice to melt in your mouth but ending up with something more like a crumbly brick. This recipe changed all that for me, especially because it’s gluten-free, which, let’s face it, sometimes means sacrificing texture or flavor. But not here.

One evening, while trying to replicate that library note, I ended up making a bit of a mess—forgot to grease the pan properly, so the first loaf stuck like crazy—but that only made the next batch even better. The walnuts add this wonderful crunch that contrasts the soft, moist crumb, and the bananas? They’re ripe, sweet, and bursting with flavor, making every bite a little comfort-filled moment. This recipe stays with me because it’s simple, honest, and just right—perfect for anyone who loves banana bread but needs it gluten-free and full of heart.

Why You’ll Love This Recipe

• Quick & Easy: Comes together in under 50 minutes, perfect for busy mornings or last-minute baking urges.
• Simple Ingredients: Uses everyday pantry staples—no need for fancy gluten-free blends or hard-to-find nuts.
• Perfect for Snack Time: Ideal for breakfast, afternoon tea, or a cozy night in.
• Crowd-Pleaser: Kids, adults, and even skeptical gluten-eaters love this recipe.
• Unbelievably Delicious: Moist crumb with a perfect balance of sweetness and nutty crunch.

What sets this apart from other gluten-free banana breads? It’s the balance. The batter blends naturally sweet ripe bananas with a touch of honey and cinnamon, creating a warm flavor profile without overwhelming the palate. The walnuts are toasted lightly before mixing in, which brings out their aroma and adds an irresistible crunch to every slice. Plus, the recipe uses a combination of almond and oat flour, which gives the bread a tender, slightly dense texture that holds together beautifully without any gluten.

This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite and smile. It’s comfort food, gluten-free style, without sacrificing anything. Whether you’re baking for yourself or impressing guests who never guess it’s free of gluten, this banana bread has your back.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, but they come together in a way that’s anything but ordinary. Here’s what you’ll grab:

• Ripe Bananas (3 medium, mashed) – The star of the show, the riper, the sweeter.
• Almond Flour (1 ¾ cups/175g) – Adds richness and moisture. I prefer Bob’s Red Mill for consistency.
• Oat Flour (¾ cup/75g) – For a tender crumb; make sure it’s certified gluten-free.
• Ground Cinnamon (1 tsp) – Brings warmth and depth.
• Baking Soda (1 tsp) – Helps the bread rise nicely.
• Salt (½ tsp) – Balances sweetness.
• Honey (¼ cup/85g) – Natural sweetness with moisture. You can swap with maple syrup if preferred.
• Large Eggs (2, room temperature) – Binds everything together.
• Vanilla Extract (1 tsp) – For aroma and subtle sweetness.
• Unsalted Butter (½ cup/115g, melted) – Adds richness and keeps the bread moist.
• Chopped Walnuts (1 cup/100g, toasted) – For that signature crunch. Toast them lightly in a dry pan until fragrant.

If you want to switch things up, use dairy-free butter or coconut oil to keep it vegan (just swap eggs with flax eggs). In summer, I sometimes swap walnuts for chopped pecans or add a handful of chocolate chips for a little indulgence.

Equipment Needed

• Mixing Bowls: One large bowl for wet ingredients, one for dry.
• Measuring Cups and Spoons: For precise ingredient amounts.
• Fork or Potato Masher: To mash those bananas perfectly.
• Wooden Spoon or Silicone Spatula: For folding ingredients together gently.
• 9×5 Inch Loaf Pan: Standard size works best. If you don’t have one, a similarly sized baking dish will do.
• Oven Thermometer (optional): I swear by this to avoid over- or under-baking.
• Cooling Rack: Essential to let your bread cool evenly and prevent sogginess.

I once tried baking this in a glass dish, and while it worked, the crust wasn’t quite as crisp. Metal pans give the best texture. Also, if you don’t have oat flour, you can blitz gluten-free oats in a food processor for a quick homemade version—just pulse until fine but not powdery.

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease your 9×5 inch loaf pan with butter or line it with parchment paper for easy removal. This usually takes about 10 minutes.
2. Toast the walnuts: Place 1 cup chopped walnuts in a dry skillet over medium heat. Stir frequently for 3–5 minutes until fragrant and lightly browned. Set aside to cool. This step wakes up the nuttiness and adds crunch.
3. Mix dry ingredients: In a medium bowl, whisk together 1 ¾ cups almond flour, ¾ cup oat flour, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
4. Mash bananas: In a large bowl, mash 3 ripe bananas with a fork or potato masher until mostly smooth but with some texture left. This should take 2–3 minutes.
5. Add wet ingredients: To the mashed bananas, add ¼ cup honey, 2 large eggs (room temp), 1 teaspoon vanilla extract, and ½ cup melted unsalted butter. Whisk or stir until all combined.
6. Combine wet and dry: Pour the dry mix into the banana mixture. Use a spatula to fold gently until just combined—don’t overmix or your bread might turn dense. Fold in the toasted walnuts last.
7. Transfer batter: Spoon the batter into your prepared loaf pan, smoothing the top with a spatula. The batter will be thick but moist.
8. Bake: Place the pan in the oven and bake for 50–60 minutes. Start checking at 50 minutes by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. If the top browns too fast, tent loosely with foil.
9. Cool: Remove the loaf from the oven and place on a cooling rack. Let it cool in the pan for 10 minutes, then gently lift out (using parchment paper if lined) to cool completely. This prevents sogginess and helps the bread set.

Pro tip: If the bananas are extra ripe and soft, reduce honey slightly to avoid excess sweetness. Also, resist slicing into the bread while it’s warm—it’s tempting, I know, but the texture improves as it cools.

Cooking Tips & Techniques

Getting moist gluten-free banana bread just right can be a bit tricky, but here are some tips from my own trials to help you nail it every time.

• Ripeness is key: The riper your bananas, the better flavor and natural sweetness you’ll get. I once tried with firm bananas and the bread was noticeably less flavorful.
• Don’t overmix: Gluten-free flours can toughen if handled too much. Mix until just combined to keep the crumb tender.
• Toast the nuts: It might seem like an extra step, but it really brings out the walnut flavor and crunch.
• Check your oven temperature: Ovens can be sneaky. If yours runs hot, your bread might brown too quickly—using an oven thermometer can save you from burnt edges.
• Use room temperature eggs: They blend more smoothly and help with the rise.
• Multitask: While your bread bakes, clean up your prep area or start brewing a cup of tea. It makes the wait less agonizing!
• Storage: Let the bread cool completely before wrapping in foil or storing in an airtight container to avoid moisture buildup.

Honestly, the first time I tried skipping the walnuts, it felt like something was missing. That crunch is part of the soul of this bread. Also, if you’re new to gluten-free baking, keep in mind that almond flour behaves differently than wheat flour, so patience and gentle mixing are your best friends.

Variations & Adaptations

One of the joys of this moist gluten-free banana bread recipe with crunchy walnuts is how adaptable it is. Here are a few ways to tweak it:

• Nut-free: Replace walnuts with pumpkin seeds or sunflower seeds for crunch without allergens.
• Chocolate chip banana bread: Fold in ½ cup dairy-free or regular chocolate chips with the walnuts for a sweet surprise.
• Spiced twist: Add ½ teaspoon ground nutmeg and ¼ teaspoon ground ginger for a cozy, warming flavor.
• Lower sugar: Cut the honey to 2 tablespoons and add a splash of unsweetened applesauce to maintain moisture.
• Vegan adaptation: Use flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water, set for 5 minutes) and coconut oil instead of butter.

I once tried swapping walnuts for chopped dried figs and pecans, which gave a chewy, nutty twist that was a hit at brunch. Feel free to experiment based on what you have on hand or your personal preferences!

Serving & Storage Suggestions

This banana bread is best served at room temperature or lightly toasted. The warmth brings out the banana aroma and makes the crust slightly crisp, which I love. Pair it with a smear of butter or a drizzle of honey for a simple treat.

For a cozy breakfast, serve alongside a cup of your favorite coffee or chai tea. It also works wonderfully as an afternoon snack with a glass of cold milk or dairy-free alternative.

To store, wrap the cooled loaf tightly in plastic wrap or foil and keep it at room temperature for up to 3 days. For longer storage, freeze the bread sliced in an airtight container or freezer bag for up to 3 months. Thaw slices at room temperature or warm in the toaster oven for a few minutes.

Over time, the flavors deepen—if you can wait that long! But honestly, it rarely lasts more than a day in my house.

Nutritional Information & Benefits

This moist gluten-free banana bread is a wholesome treat that balances indulgence with nutrition. Each slice (about 1/10th of the loaf) provides approximately:

Calories	220
Protein	5g
Fat	14g (mostly healthy fats from almonds and walnuts)
Carbohydrates	18g
Fiber	3g
Sugar	8g (natural sugars from banana and honey)

Almond and oat flours provide gluten-free fiber and protein, making this bread more sustaining than traditional banana bread. Walnuts are rich in omega-3 fatty acids and antioxidants, which support heart health. Plus, the bananas offer potassium and natural sweetness without refined sugar.

If you have gluten sensitivity or celiac disease, this recipe is a safe, satisfying option. Just double-check your ingredients to be sure they’re certified gluten-free.

Conclusion

This moist gluten-free banana bread with crunchy walnuts is a recipe I keep coming back to because it feels like the perfect balance of comfort and care. Whether you’re new to gluten-free baking or a seasoned pro, it’s simple enough to whip up on a whim but packed with flavor that impresses.

Don’t hesitate to make it your own—swap nuts, add spices, or tweak the sweetness. I love hearing how readers adapt this recipe, so please share your experiences or questions below. Let me know if you’ve tried it, what variations worked for you, or any tips you picked up along the way.

Happy baking, and may every slice bring you that cozy, satisfying moment you deserve!

FAQs

Can I use regular wheat flour instead of gluten-free flours?

Yes, you can substitute with all-purpose flour if gluten isn’t a concern. Reduce the almond flour to 1 cup and use 1 ½ cups all-purpose flour instead for the right texture.

How do I store leftover banana bread?

Wrap it tightly in plastic wrap or foil and keep it at room temperature for up to 3 days. For longer storage, freeze slices in an airtight container for up to 3 months.

Can I make this banana bread nut-free?

Absolutely! Simply omit walnuts or replace them with seeds like pumpkin or sunflower seeds to keep the crunch without nuts.

What if I don’t have oat flour?

You can make your own by pulsing gluten-free oats in a food processor until fine. Be careful not to over-process into powder.

Is this recipe suitable for vegans?

With a few tweaks, yes. Use flax eggs instead of chicken eggs and substitute butter with coconut oil or vegan butter.

Print